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Ingredients
Crust:
- 1 cup raw almonds
- 5 pitted Medjool dates, chopped
- 1 tablespoon water
- pinch of salt
Filling:
- 1 cup raw cashews, soaked at least 2 hours up to overnight
- Juice of half a lemon
- 1 teaspoon vanilla powder or extract
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup fresh strawberries, chopped (or your choice of berries)
Chocolate Topping:
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup cacao powder
Instructions
- To make the crust: In a blender or food processor, blend the raw almonds. Add the dates, water, and salt and blend until the mixture holds together. Press the crust into the bottom of a mini muffin pan. Place in the refrigerator while making the filling
- Drain the cashews and place in a blender with the lemon, vanilla, coconut oil and maple syrup. Blend on high until thick and creamy. Add the strawberries and again blend until completely smooth.
- Spoon the filling on top of the crusts. Tap on the counter to remove any air bubbles. Freeze at least 2 hours until set.
- While the cheesecakes set, whisk together the chocolate sauce ingredients. Remove the cheesecakes from the molds and top with the chocolate sauce. Place back in the freezer to firm. Remove from freezer 10 minutes before serving.
Notes
Recipe courtesy of Chef Meredith Haas of The Ranch 4.0.
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